Schnitzel, Rahm

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich

Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.

The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.

To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.

Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich

Ingredients

Porkloin

1 cup of all purpose flour

2 cups of bread crumbs

2 eggs

1 tbsp water

Season all

1 lemon

Ziploc bag

For the Sauce:

½ stick of butter

1 tray of mushrooms

½ cup leftover wine

¼ cup chopped parsley

pepper

1 cup of heavy cream

Instructions

Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.

The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.

To make the Rahm Sauce. Cut up the mushrooms. Add ½ stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add ½ cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.

Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

OrganizEat

Measurement Conversion

Follow me on Twitter

About Me

KinFolk recipes is a home cooking blog, where I share recipes I have collected through out the years. I am still adding to my recipe collection as we speak. These recipes on this website are by no means all of my creations. Some of them are mine, and some I have received of Family and Friends (hence the blogs name). Some of the recipes I left exactly the way they were given to me, and others I have made changes to my liking. You can do the same.